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Raspberry Streusel Bars
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Servings
16
bars
Ingredients
Crust
2
cups
blanched almond flour (not almond meal)
¼
teaspoon
celtic sea salt
2
tablespoons
coconut oil
,
melted
1
tablespoon
vanilla extract
1
tablespoon
water
Filling:
1
cup
raspberry jam
Topping
¼
cup
coconut oil
¼
cup
blanched almond flour (not almond meal)
2
tablespoons
xylitol
½
teaspoon
celtic sea salt
1
cup
walnuts
,
chopped
½
cup
unsweetened shredded coconut
Instructions
Pulse together almond flour, salt, coconut oil, vanilla, and water in a
food processor
until dough forms a ball
Press dough into an
8 x 8 inch baking dish
Bake at 350°F for 12 minutes
Pulse oil, almond flour, xylitol and salt together in
food processor
until creamy
Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized
Set streusel aside
Spread raspberry fruit spread over warm crust
Sprinkle streusel topping over raspberry fruit spread
Bake at 350°F for 15 minutes
Cool for 10 minutes, then refrigerate for 2 hours to set up
Serve
Prep Time
10
minutes
mins
Cool Time and Fridge Time
2
hours
hours
10
minutes
minutes
Cook Time
27
minutes
mins
Total Time
2
hours
hrs
47
minutes
mins
Cook Mode
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Equipment
Food Processor
8 x 8 Inch Baking Dish
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!